Carême’s Cream

Antonin Carême was the French chef who gave order to the culinary changeover from the eighteenth to the nineteenth centuries, as Auguste Escoffier did for the change from the nineteenth to the twentieth. Perhaps the most sublime custard of all is this one. Don’t be put off by the word “maraschino.” This white liqueur has nothing to do with those red cherries.


  • 2 cups custard
  • 1 tablespoon white maraschino liqueur


Mix the custard and the maraschino together, let sit for 1 hour, and serve.


Fold in ½ cup whipped cream for a richer custard and lighter texture.